Overnight Caramel French Toast
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices white or whole wheat bread
1/4 cup sugar
1 teaspoon cinnamon divided
6 eggs beaten
1 1/2 cup milk
1 teaspoon vanilla
1 can pie filling (any flavor)
Lightly grease a 13 x 9 2 inch baking dish, set aside.Bring brown sugar butter and corn syrup to a boil. Remove from heat; pour into baking dish. Top with 6 slices of bread; sprinkle with combined white sugar and 1/2 teaspoon cinnamon. Top with remaining bread. Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight. Remove dish from refrigerator; preheat oven to 350º. Bake 30 – 35 minutes.
Makes 4 -6 servings. Serve with apple pie filling that you warmed in the microwave. Any fruit topping will do.
The skinny of it:
Use brown sugar substitute, low fat butter, sugar substitute, egg substitute, skim milk and sugar free fat free fruit or delete the canned fruit and use sugar free jelly.
Buttermilk pancakes studded with macadamia nuts and topped with homemade pineapple syrup.
Boxed buttermilk pancake mix
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup pineapple juice concentrate (right out of the can)
I take the easy way by making buttermilk pancakes from a store-bought mix. I also like these with cashews instead of Macadamia nuts.
Just add coarsely chopped macadamia nuts to the batter, as much as you’d like.
For the syrup, in a small saucepan, place butter, sugar and pineapple juice.
Heat over low heat, stirring, until butter melts. Do not boil.
Hawaiian Pancakes With Pineapple Syrup
COTTAGE CHEESE PANCAKES WITH PEACH AND BERRY SALAD
Cottage Cheese Pancakes Recipe
1 pound cottage cheese
2/3 cup whole wheat flour
1/3 cup multigrain oatmeal
2 egg yolks
3 tbs. honey
2 tbs. milk
1 tsp. vanilla extract
1 tsp. ground cardamom
6 egg whites
Peach and Berry Salad (recipe follows)
Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and
cardamom in large bowl.
Beat whites in another large bowl until stiff but not dry. Fold whites into
cottage cheese mixture in 2 additions.
Preheat oven to 200º.
Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter
onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes.
Cook pancakes until bottoms are brown and bubbles form on top, about 3
minutes. Turn; cook until bottoms are brown and pancakes are cooked through,
about 4 minutes. Transfer to plate and place in oven to keep warm. Repeat
with remaining batter.
Serve immediately; pass Peach and Berry Salad to spoon over pancakes.